Description
This creamy Zuppa Soup is a comforting Tuscan-inspired dish made with Italian sausage, potatoes, kale, and a silky broth enriched with cream. It’s hearty, flavorful, and perfect for cozy weeknights or family gatherings, bringing authentic Italian warmth to your table in under an hour.
Ingredients
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1 lb Italian sausage (mild or spicy)
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1 tbsp olive oil
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1 small onion, diced
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3 cloves garlic, minced
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4 cups russet potatoes, thinly sliced
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6 cups chicken broth (low sodium)
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1 cup heavy cream
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3 cups fresh kale, roughly chopped
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½ tsp crushed red pepper flakes (optional)
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Salt and black pepper to taste
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Freshly grated Parmesan cheese, for serving
Instructions
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Heat olive oil in a large pot over medium-high heat. Add sausage and cook until browned, breaking it apart as it cooks. Remove from the pot and set aside.
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Add diced onion to the same pot and sauté for 3 minutes until translucent. Stir in minced garlic and cook for 30 seconds.
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Pour in the chicken broth and scrape up any browned bits. Add sliced potatoes and bring to a gentle boil. Reduce heat and simmer for 15 minutes until potatoes are tender.
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Return the cooked sausage to the pot, stir in heavy cream, and add chopped kale. Simmer another 5 minutes until the greens soften.
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Season with salt, black pepper, and red pepper flakes. Serve hot with Parmesan cheese on top.
Notes
For a lighter version, substitute turkey sausage and use half-and-half instead of heavy cream.
To make it vegan, use plant-based sausage, vegetable broth, and coconut milk or cashew cream.
The soup thickens slightly as it cools — add a splash of broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 4201 bowl (approx. 1.5 cups)
- Calories: 420
- Sugar: 3 g
- Sodium: 860 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 75 mg